Crispy Garlic Parmesan Cauliflower Bites

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Based on the image you provided, this looks like Crispy Garlic Parmesan Cauliflower Bites (sometimes called “Popcorn Cauliflower”).

The cauliflower in the photo has a golden, jagged crust, which suggests it uses Panko breadcrumbs rather than a smooth flour batter. The sauce looks like a creamy garlic aioli or ranch.

Here is a detailed recipe to recreate this exact look and texture.

Crispy Garlic Parmesan Cauliflower Bites

 

Yields: 4 Servings | Prep time: 15 mins | Cook time: 20-25 mins

Phase 1: The Ingredients

 

The Cauliflower:

  • 1 large head of cauliflower (cut into bite-sized florets)

  • Olive oil spray (essential for golden browning)

The Wet Batter (The Glue):

  • 1 cup All-purpose flour

  • 2 Large eggs, whisked (or 1 cup milk/buttermilk)

  • ½ tsp Garlic powder

  • ½ tsp Salt

  • ¼ tsp Black pepper

The Dry Coating (The Crunch):

  • 1 ½ cups Panko breadcrumbs (Panko is key for the texture in the photo)

  • ½ cup Grated Parmesan cheese (adds salty, savory flavor)

  • 1 tsp Paprika (for color)

  • 1 tsp Dried oregano or Italian seasoning

  • ½ tsp Salt

The Creamy Dipping Sauce (As seen in photo):

  • ½ cup Mayonnaise

  • 1 tbsp Lemon juice

  • 1 clove Garlic, minced (or ½ tsp garlic powder)

  • ½ tsp Dijon mustard

  • Salt & Pepper to taste

Phase 2: The Method

 

1. Prepare the Station

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. (If using an Air Fryer, preheat to 375°F/190°C).

  • Bowl 1 (Wet): Whisk together the flour, eggs (or milk), garlic powder, salt, and pepper until smooth. The consistency should be like pancake batter. If it’s too thick, add a splash of water.

  • Bowl 2 (Dry): Mix the Panko breadcrumbs, parmesan cheese, paprika, oregano, and salt.

2. Coat the Cauliflower

  • Dip a cauliflower floret into the Wet Batter. Shake off the excess (this is important so it doesn’t get gloopy).

  • Drop it into the Dry Coating. Press the crumbs onto the cauliflower gently to ensure they stick.

  • Place the coated floret on your baking sheet or air fryer basket. Repeat for all florets.

3. Cook (Choose your method)

Option A: Oven (Baked)

  • Spray the tops of the cauliflower generously with olive oil spray. This is the secret to getting that golden color without deep frying.

  • Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy.

Option B: Air Fryer (Fastest & Crispiest)

  • Place florets in a single layer (do not overcrowd). Spray generously with oil.

  • Air fry at 375°F (190°C) for 12–15 minutes, shaking the basket halfway through.

4. Make the Sauce & Serve

  • While the cauliflower cooks, whisk all the sauce ingredients together in a small bowl.

  • Garnish: Once the cauliflower is done, sprinkle with chopped green onions or fresh parsley (as seen in your photo).

  • Serve immediately while hot and crunchy!

Tips for Perfection

 

  • Don’t crowd the pan: If the cauliflower pieces are touching, they will steam instead of roast, and they will lose their crunch.

  • Dry the cauliflower: After washing the cauliflower, pat it completely dry with paper towels before dipping. Water causes the batter to slide off.

  • Make it Spicy: If you want “Buffalo” style, add a teaspoon of cayenne pepper to the wet batter.

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